Chayote & Black Bean Salad

Name: Chayote & Black Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 pcs chayote (medium, peeled, seeded, diced into small cubes); 0.75 cup black beans (dried, soaked overnight and cooked until tender, or well-drained if pre-cooked); 1 cup corn (fresh kernels, cut from the cob); 1 pcs tomato (medium, deseeded and diced); 0.5 cup red onion (finely diced); 3 tbsp coriander leaves (chopped, for garnish); 2 tbsp lime juice (freshly squeezed); 2 tbsp olive oil; 0.5 tsp cumin powder; 1 pinch red chili powder; 0.5 tsp salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

A bright, refreshing salad combining crisp-tender chayote with creamy black beans, fresh corn, and a zesty lime-cumin dressing. The mild chayote soaks up the tangy flavors while adding a delicate crunch that pairs beautifully with the earthy beans. Ready in 20 minutes, this salad works as a light lunch or a vibrant side dish.

PREP

10m

COOK

SERVES

1 CUP

177 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Blanch the chayote.
1.Bring a pot of water to a boil over high heat.
2.Add diced chayote and cook for 3-4 minutes until just tender with a slight bite.
3.Drain and immediately plunge into a bowl of ice water to stop cooking.
4.Drain well and pat dry.
TIPDon't overcook the chayote — it should stay crisp-tender to add texture to the salad.
mix · ~2 min
Make the dressing.
1.In a small bowl, whisk together lime juice, olive oil, cumin powder, red chili powder, salt, and black pepper.
2.Taste and adjust seasoning.
assemble · ~2 min
Assemble the salad.
1.In a large bowl, combine blanched chayote, black beans, corn, tomato, and red onion.
2.Pour the dressing over and toss gently to coat everything evenly.
3.Fold in most of the coriander leaves, reserving some for garnish.
TIPLet the salad sit for 10 minutes before serving — the flavors meld beautifully.
garnish
Garnish with remaining coriander leaves and serve.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the chayote just until crisp-tender, then shock in ice water to preserve its crunch and bright color.
2
Use fresh corn kernels cut from the cob for the sweetest, juiciest texture in the salad.
3
Deseed the tomato before dicing to avoid watery dressing and a soggy salad.
4
Let the assembled salad rest for 10 minutes so the lime-cumin dressing truly penetrates the chayote and beans.
5
If using canned black beans, rinse and drain them well to remove excess sodium and canned flavor.
6
For make-ahead, prep the blanched chayote and dressing separately; combine with remaining ingredients just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1 cup of diced grilled chicken or crumbled queso fresco to turn this side salad into a hearty, protein-rich main dish.

vegan

Vegan

The recipe is already vegan; double-check that your black beans are cooked without lard or animal stock, and use a pinch of smoked paprika instead of queso fresco for a smokey depth.

low oil

Low-oil

Replace the olive oil in the dressing with an extra tablespoon of lime juice and a teaspoon of water — the salad stays bright and tangy with far less fat.

spicy mango

Spicy-mango

Swap the tomato for 1/2 cup diced ripe mango and add a small chopped jalapeño for a sweet-heat twist that pairs beautifully with the chayote and black beans.

HEALTH BENEFITS